ServSafe HACCP - Hazard Analysis Critical Control Points 5 — Questions and Answers
Question 1: A food manager reviews HACCP temperature logs every week and confirms the plan is effective. This is an example of which HACCP principle?
- Monitoring
- Record keeping
- Verification (Correct answer)
- Corrective action
Correct answer: Verification
Verification (Principle 6) involves reviewing records and other activities to confirm that the HACCP plan is working as intended.
Question 2: Which scenario correctly describes a prerequisite program that supports a HACCP plan?
- Setting the critical limit for cooking chicken to 165°F
- Implementing a pest control program throughout the facility (Correct answer)
- Identifying receiving as a critical control point
- Training staff on corrective actions for temperature deviations
Correct answer: Implementing a pest control program throughout the facility
Prerequisite programs such as pest control, sanitation, and employee hygiene form the foundation that makes HACCP effective.
Question 3: At which step in the HACCP process would a manager determine that rapid cooling of large batches of chili is a critical control point?
- Establishing corrective actions
- Setting up record-keeping systems
- Identifying CCPs after completing the hazard analysis (Correct answer)
- Conducting verification activities
Correct answer: Identifying CCPs after completing the hazard analysis
CCPs are identified during Principle 2, after the hazard analysis (Principle 1) has revealed significant risks that must be controlled.
Question 4: A food establishment serves a high-risk population. How does this affect their HACCP approach compared to a standard restaurant?
- They may skip some HACCP principles if staff are well trained
- They must apply stricter critical limits and may have additional CCPs (Correct answer)
- They only need to monitor cooking temperatures, not cooling
- HACCP requirements are the same regardless of the customer base
Correct answer: They must apply stricter critical limits and may have additional CCPs
Operations serving highly susceptible populations (elderly, immunocompromised, etc.) must apply more rigorous controls because the consequences of foodborne illness are more severe.
Question 5: A HACCP team is conducting a flow diagram review and discovers that cross-contamination is possible when raw beef is stored above ready-to-eat foods. This finding belongs in which HACCP step?
- Verification
- Hazard analysis (Correct answer)
- Establishing critical limits
- Record keeping
Correct answer: Hazard analysis
The hazard analysis (Principle 1) is where potential hazards at each step of the flow are identified and evaluated for significance.
Question 6: Which of the following is the BEST example of a measurable critical limit?
- Cook food until it looks done
- Refrigerate food as soon as possible
- Cool cooked food from 135°F to 70°F within 2 hours (Correct answer)
- Store raw meat away from produce
Correct answer: Cool cooked food from 135°F to 70°F within 2 hours
Critical limits must be specific, measurable values (temperature and time) that can be objectively monitored and documented.
Question 7: After discovering that a CCP was not met, the food manager discards the affected product and retrains the employee. Both actions are part of which HACCP principle?
- Monitoring
- Verification
- Corrective action (Correct answer)
- Record keeping
Correct answer: Corrective action
Corrective action (Principle 5) encompasses both disposing of unsafe food and addressing the root cause to prevent recurrence.
ServSafe HACCP - Hazard Analysis Critical Control Points 5
A food manager reviews HACCP temperature logs every week and confirms the plan is effective.
This is an example of which HACCP principle?